Take It Slow Cooker: Sriracha, Lime, & Cilantro Corn on the Cob

Looking for the tastiest single-serving corn on the cob recipe for your upcoming BBQ or summer potluck? This sriracha, lime, and cilantro recipe is exactly what you’ve been seeking, and will earn you major accolades from hungry party-goers. It requires no grill and only about 10 minutes of your time. Just prep it, set it, and then carry it to wherever your party may be.

Sriracha, Lime, & Cilantro Corn on the Cob

What You Need

Four cobs of corn

Two limes

Fresh cilantro

1 stick of butter (8 tbs.)

Sriracha seasoning (or regular Sriracha sauce)

Salt and pepper to taste

Slow cooker

Aluminum foil

Step One

Husk and halve all your corn.

Step Two

Melt your butter in the microwave, or in a sauce pan. Add the juice of two to three limes and one tablespoon of sriracha. Adjust to taste, if you prefer. Also add a pinch of salt and pepper at this time.

Step Three

Dip your corn into the butter mixture and place it on a piece of aluminum foil. You can drizzle a little more butter on top, if you prefer. Wrap the corn tightly in the foil to prevent any leakage.

Step Four

Place your wrapped corn in a slow cooker and cook for two hours on high heat.

Step Five

After it’s finished cooking, top with freshly cut cilantro and serve hot.

About Wendy

Wendy Rose Gould is a latte-loving, vintage-collecting, cat-adoring beauty and fashion writer whose work has appeared both online and in print. While she grew up in urban Indiana surrounded by horse buggies and corn fields, she's since moved west to Phoenix (after a stint in South Korea) where cacti and haboobs reign supreme. Wendy believes a woman should never leave the house without enviable hair and a spritz of her staple perfume. And also mascara. Never leave the house without mascara.